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Cooking with Class with Deb Buzar ( Now via Zoom)

 "You'll never know everything about anything, especially something you love.'"
Julia Child 

  Spring Menu-


These classes are available Monday through Friday at 10:00 AM, or 12:00 PM and Sundays beginning anytime from 10:30 AM until 2:00 PM.                                                         


I have included some popular seasonal suggestions to guide you with your menu selection.  You can mix and match your three-course menu, or we can discuss other options that you will enjoy.  These selections change frequently.  When finalizing the menu, I may make suggestions to ensure your experience the best it can be.  I reserve the right to change ingredients subject to availability and contact you for your approval of alternate suggestions.  Items markets with an asterisk are premium ingredients and you will be charged a market increase for each dish included in your menu.  Prices may vary.


Please select one item from the list of soups, salads or starters, then select an entrée with a side starch and vegetable and lastly, a dessert.


Salad

Strawberry Salad on Baby Greens with Candied Nuts and Poppy Seed Dressing

Arugula and Pear Salad Tossed with Honey- Rosemary Dressing and Shaved Parmesan Cheese

Roasted Beet and Goat Cheese Salad with Candied Nuts on Mixed Greens

Orange and Red Onion Salad


Soup

Cauliflower Soup with Seared Scallops

Fresh Pea Soup with Mint

Spiced Beet Cream Soup with Clover Honey

Puree of Fresh Asparagus Soup with Lemon Cream


Starters

Crab Cakes with Champagne Beurre Blanc Sauce *

Steamed Mussels with Shallot, Garlic and White Wine served with Crusty Bread

Cheese Souffle with Mixed Greens Salad

Potato or Ricotta Gnocchi with Sage Butter and Chives

Cheese Puffs

Sauteed Foie Gras and Caramelized Pears with Port Wine Sauce and Toast Points*

 

Entrée

Scratch Made Pasta with choice of sauce: Roasted Asparagus and Parmesan Cream Sauce, Tomato, Basil and Garlic Sauce, Shrimp or Scallop Scampi (this dish includes your sides)

Herb Crusted Rack of Lamb with Port Wine Reduction Sauce*

Stove-top Hot Smoked Salmon with Dijon Mustard Glaze

Pan Seared Scallops with a Blood Orange Gastrique Sauce

Phyllo Purses with Chicken and Caramelized Onions with a Mushroom, Tomato and White Wine Sauce (this dish includes your sides)

Herb Crusted Pork Tenderloin with a Dijon Honey Sauce

Rib Eye Steak Sous Vide with Sauce of Choice: Bearnaise, Red Wine Pan Sauce,*

Flank Steak with Fire Roasted Corn Sauce with Cilantro

Chicken, Chorizo and Shrimp Paella


Sides- Select a Starch and a Vegetable

Roasted Potatoes with Parsley and Thyme

Creamy Mashed Potatoes

Creamy Risotto

Roasted Fresh Vegetable of Choice with Shallot Herb Butter

Sautéed Green Beans with Caramelized Shallots


Dessert

Butterscotch Pot de Crème

Crème Brulee with Fresh Berries

Chocolate Souffle with Whipped Cream

Crème Caramel